Risotto with Onion Cream and Hazelnuts

Method

1. Prepare the onion cream: In a hot pan, melt butter. Add the julienned red onion, sage, salt, and freshly ground black pepper. Cover and cook for 15 minutes, stirring occasionally, until the onion is soft and dry. Deglaze with white wine vinegar. Transfer to a pitcher and blend until smooth, then pass through a strainer.
2. Cook the rice: In a saucepan, heat extra virgin olive oil. Add the Carnaroli rice and salt. Toast the rice, stirring, until it makes a sharp sound and is too hot to hold. Deglaze with white wine. Continue cooking, adding hot broth little by little, keeping the rice at a lively boil. Use a wide double-bottomed pan.
3. When the rice is almost cooked, add a generous amount of onion cream (about 2 tablespoons per person) and cook for another 2 minutes.
4. Mantecatura: Remove the pan from the heat. Add grated Parmigiano Reggiano, cold butter cut into pieces, a drizzle of extra virgin olive oil, and pepper. Stir vigorously to incorporate air and cool the rice, making it creamy and frothy. Let rest for 1 minute.
5. Plate the risotto. Top with coarsely chopped toasted hazelnuts and three fried sage leaves.